On the menu - Shakshuka

Paprika Tomatoes and Poached Eggs – Shakshuka

          

If you aren't familiar with Shakshuka, I’m happy to introduce this culinary concept to you!  It’s a healthy, delicious dish that is easy to make, easy on the wallet and a simple, go-to meal that works as a breakfast/brunch, lunch or dinner. It is also a vegetarian one-pan meal that is easy to make and can be served directly in the skillet. Many reasons that make shakshuka to one of my favourite dishes and I always have the ingredients on hand for an easy to make nutritional meal whenever.   

Traditionally Shakshuka cooks in Tunisia and Middle East but use a lot of olive oil when making this one-pan tomato and egg dinner, but this is my light healthier version that still has enough healthy fat to help free the tomatoes lycopene which  is fat-soluble so the oil help absorption . 

Consumption of tomato sauce and lycopene is in general connected with better health thru studies in vivo (living organisms and humans), and research indicate possible cancer protection and associated with a reduction in risk of overall cancer mortality or incidence.  The Mediterranean-type diet in particular, which has a higher intake of tomato products is very beneficial and promote health, studies has determined. 

This is a basic, simple recipe spiced just the way I like it. This is also a versatile dish and never gets boring. For variety you can easily add different ingredients to the tomato base - green chillies, jalapenos, bell peppers, parsley, red pepper flakes, also mushrooms, spinach and anything  that sounds tasty to you.  Use your imagination and find inspiration in your pantry.  

Bon appetite! 

Shakshuka  recipe

Serves 2-4

Ingredients

1 tsp.  coriander

1 tsp.  cumin

1 1/2 tbsp. hot or sweet Hungarian or Spanish paprika

1/2 medium onion, diced

2   garlic cloves, minced

1 poblano pepper or bell pepper

1 tbsp. extra-virgin olive oil

2 tablespoons tomato paste

1 ½  pounds  or 700g tomatoes, chopped

4 large eggs

Freshly ground black pepper and salt to taste

Pinch of sugar (optional, increase the taste)

How to:

1.       In a frying pan over medium heat, cook poblano pepper and onion  in olive oil stirring often, until lightly browned, add garlic and stir a couple rounds until soften.

2.      Add spice mixture stir around then tomato paste and cook, stirring, until fragrant for about 1 minute. Stir in 3/4 cup water and tomatoes. Cook stirring occasionally, until softened about  10 to 15 minutes, if mixture starts to get dry - you should see juices around tomatoes, add more water, 1/4 cup at a time .

3.       With a wooden spoon, make 4 depressions in tomato sauce, crack an egg into each and season with salt and pepper to taste. Cover and cook until eggs are ready as you prefer, for runny yolks cook about 5 minutes and 10 minutes for well cooked. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much.

Tips 

When you make Shaksuka for dinner, serve with a green side salad and you have a light healthy meal. For breakfast, serve whole wheat bread or pita bread that can be dipped into the sauce and sop it up (if you’re watching for your waistline or are gluten intolerant, skip the bread) it’s great as it is. 

thank you for sharing

I wouldd love  to hear from you :)